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• 400g can organic chickpeas, drained
• 3 tbsp lemon juice
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• Pinch of cayenne
• Sea salt and pepper
• 3 tbsp tahini (sesame seed paste)
• 4 tbsp water
• 2 tbsp extra virgin olive oil

To make the hummus, combine the chickpeas, lemon juice, garlic, cumin, cayenne, salt, pepper and extra virgin olive oil in a food processor and whiz. Add the tahini and water and whiz to a creamy puree, adding more water to lighten if need be. Refrigerate.

Serve with crunchy fresh veggie sticks or add to salads or a yummy mountain bread wrap. Enjoy!